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Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping Recipe

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping Recipe

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Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

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Ingredients

Count

Nutrition

997

Calories

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Ingredients:

Serving

6 cups water
2 tbsp vegetarian bouillon base
2 very large carrots, peeled , quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large celery root ( celeriac), peeled , cut into 1/2-inch pieces
2 large parsnips, peeled , quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large rutabaga, peeled, cut into 1/2-inch cubes
1 turnip, peeled, cut into 1/2-inch cubes
1 oz dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
3 tbsp butter
3 cups chopped onions
4 large garlic cloves, chopped
1/2 tsp minced fresh rosemary
1/2 cup all purpose flour
1/4 cup heavy whipping cream
2 tbsp imported dry sherry
1/4 cup chopped fresh italian parsley
2 1/4 cups unbleached all purpose flour
1 tbsp baking powder
2 tsp minced fresh rosemary
1 tsp salt
6 tbsp (3/4 stick) chilled unsalted butter, diced
1 1/3 cups (or more) chilled buttermilk

Directions:

For filling: Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD: Can be made 2 days ahead. Cover with foil; chill.
Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
For biscuits: Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes.
* Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	997.11 Kcal (4175 kJ)
Calories from fat	702.65 Kcal
		% Daily Value*
Total Fat	78.07g	120%
Cholesterol	203.28mg	68%
Sodium	891.71mg	37%
Potassium	801.47mg	17%
Total Carbs	63.25g	21%
Sugars	9.84g	39%
Dietary Fiber	6.43g	26%
Protein	12.84g	26%
Vitamin C	35.7mg	59%
Vitamin A	1.1mg	36%
Iron	2.1mg	12%
Calcium	248.4mg	25%

Amount Per 100 g
Calories	177.11 Kcal (742 kJ)
Calories from fat	124.81 Kcal
		% Daily Value*
Total Fat	13.87g	120%
Cholesterol	36.11mg	68%
Sodium	158.39mg	37%
Potassium	142.36mg	17%
Total Carbs	11.23g	21%
Sugars	1.75g	39%
Dietary Fiber	1.14g	26%
Protein	2.28g	26%
Vitamin C	6.3mg	59%
Vitamin A	0.2mg	36%
Iron	0.4mg	12%
Calcium	44.1mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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